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Add a photoRaciónes: 12
Ingredientes
- 4 or possibly 5 whole chicken breasts
- Salt and pepper
- Paprika
- 12 corn tortillas
- 1/2 c. butter, melted
- 3 tbsp. instant chopped onion or possibly 1 med. onion, minced
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 c. lowfat milk
- 1 (7 ounce.) can green chili salsa
- 1/2 c. sharp cheddar cheese, grated
- 1 c. sharp cheddar cheese, grated
Direcciones
- Remove skin from chicken. Season with salt, pepper, and paprika. Wrap chicken in foil. Bake 1 hour in 400 degree oven. Cold. Bone cooled chicken; slice across grain into 1/4-inch strips. Cut tortillas into 1/2-inch strips. Bundle strips and slice into thirds. Toss tortilla pcs in melted butter.
- Mix together onion, soups, lowfat milk, salsa and 1/2 c. grated cheese. In large shallow baking dish, layer half the tortillas; top with half the chicken, then half the soup mix. Repeat. If you like, casserole may be made to this point a day in advance, then refrigerated to blend flavors.
- To bake, seal with foil and bake in 300 degree oven for 1 hour. Remove, top with remaining cheese. Cover and bake an additional 1/2 hour. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 12 servings | |
| Calories 345 | |
| Calories from Fat 194 | 56% |
| Total Fat 21.96g | 27% |
| Saturated Fat 10.74g | 43% |
| Trans Fat 0.06g | |
| Cholesterol 74mg | 25% |
| Sodium 654mg | 27% |
| Potassium 304mg | 9% |
| Total Carbs 18.8g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.58g | 2% |
| Protein 18.7g | 30% |
